Pumpkin Gouda Macaroni and Cheese
Pumpkin Gouda Macaroni and Cheese is one of our favorite fall dinners. I start this dish by making a creamy white sauce. Then, I stir in lots of delicious Pumpkin Spice Gouda Cheese and macaroni. Finally, I top it all with buttery homemade breadcrumbs and bake it until it’s golden brown. We like this macaroni and cheese for several reasons. First of all, I like that I can make this pasta dinner in less than one hour. Secondly, I like that I can make this ahead of time. I like to assemble this whole dish ahead of time and then bake it right before dinner. And, lastly, we all like the cheesy pasta and the buttery bread crumb topping.
The Equipment I Used
- A Food Processor- You’ll need this to turn your bread into breadcrumbs. If you don’t have a food processor, you could just mince your bread really finely.
- A Baking Dish- Use a large eleven by nine baking dish.
The Ingredients Needed for Pumpkin Gouda Macaroni and Cheese
- Pumpkin Gouda Spice Cheese- I buy the Beemster brand pumpkin gouda spice cheese. If you can’t find this, you can use regular gouda cheese or any cheese you like.
- Macaroni- I always use Barilla macaroni.
- Chicken Stock- I always use my homemade chicken stock.
- Flour- Use all-purpose flour.
- Cream- Use heavy cream. Don’t use half and half, light cream, or milk.
- White Bread- I always use a soft packaged white bread like Pepperidge Farms.
- Butter- Use unsalted butter.
How I Made my Macaroni and Cheese
- First, I boiled the macaroni. Be sure to use all three tablespoons of kosher salt to cook the macaroni.
- Next, I made the white sauce. The tricky part is adding the eggs without scrambling them. To avoid scrambling the eggs, add a little sauce to the eggs and stir them, gradually increasing the sauce added.
- Finally, I topped the macaroni and cheese with the crumbs and baked it all until it was golden brown.
Pumpkin Gouda Macaroni and Cheese
Macaroni and cheese made with Pumpkin Spice Gouda Cheese.
Equipment
- Food processor
Ingredients
- 3 cups elbow macaroni
- 6 tbsp. unsalted butter
- ¼ cup minced onion
- 2 tbsp. flour
- 1 cup chicken stock
- 1 cup heavy cream
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 beaten eggs
- 3 cups Pumpkin Spice Gouda Cheese, shredded
- 2 cups white bread, cubed
Instructions
- Preheat the oven to 350°.
- Boil the macaroni in a large pot of water with three tablespoons of kosher salt and drain it well.
- Meanwhile, in a Dutch oven, on medium heat, melt 4 tablespoons of the butter and cook the onions until they're tender.
- Add the flour to the onions and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the salt and pepper. Remove the pot from the heat.
- Stir a half cup of the sauce into a bowl with the beaten eggs. This is to temper, or heat up the eggs so don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni and cheese, and put it in a greased 9 by 11 casserole.
- In a small skillet, melt the rest of the butter. Make breadcrumbs out of the bread in the food processor, and cook them in the butter for 3 minutes.
- Scatter the bread crumbs over the macaroni and cheese and bake for 30 minutes.
Nutrition
Calories: 450kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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